Olive oil spinach gratin Calories

Spinach and olive oil are the defining ingredients in olive oil spinach gratin. Onion, garlic, and seasonings are common additions; béchamel or cheese may be used for a richer topping, but neither is required in every version.

Olive oil spinach gratin often turns watery because spinach releases liquid as it cooks, or because thawed spinach was not drained well. Cook off excess moisture in the pan and drain the spinach before assembling the dish.

Yes, frozen spinach works in olive oil spinach gratin. Thaw it completely, squeeze out as much liquid as possible, and briefly cook it in a pan before baking so the finished gratin is not watery.

Bake olive oil spinach gratin until the center is hot and the top is browned; the spinach is usually cooked before it goes into the oven. Baking time varies with the dish and oven, so use the visible browning and heat as your guide.

For a crisp top on olive oil spinach gratin, add breadcrumbs or a suitable topping before baking. If the recipe includes cheese or béchamel, finish briefly under the broiler, watching closely because the surface can brown quickly.

Serve olive oil spinach gratin with a fresh salad, crusty bread, or a simply prepared grain. If the gratin has a rich béchamel or cheese topping, a crisp salad makes a lighter accompaniment.

Olive oil spinach gratin keeps for about 3 days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, until it is steaming hot throughout.

Yes, you can freeze olive oil spinach gratin, though spinach may release water and a creamy topping can change texture after thawing. Freeze it in portions in airtight containers, thaw in the refrigerator, and reheat thoroughly.

Yes, assemble olive oil spinach gratin ahead and refrigerate it covered before baking. Let a cold ovenproof dish lose some of its chill before it goes into a hot oven, and allow extra baking time if the center is still cold.